Roasted Pumpkin Seeds
Discover how to create perfectly crunchy and golden-brown pumpkin seeds for a nutritious and tasty snack.
This recipe yields 1 cup of roasted pumpkin seeds.
Well, Halloween is coming up. Have you carved your pumpkin yet? How about making a night of it and roast some pumpkin seeds too?
This is a favorite snack for my entire family, but especially my husband. Bonus! Pumpkin seeds are nutritious, too! They’re a great source of magnesium and (plant-based) protein.
Roasting pumpkin seeds is really fun and easy when you know how to do it. When you don’t, you can make a big mess and end up with seeds that are either burnt or hard and not golden brown.
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I personally had a hard time with pumpkin seeds. An attempt with butter yielded not-so-satisfactory results. They were either burnt or they would be really greasy and not crunchy at all. I would leave them on a paper towel overnight and they would get stuck to the paper towel, leaving me to throw everything away. So I did some research, this time, to figure out what I was doing wrong and tried the below technique which turned out really well. Sometime soon, I’m hoping to try a sweet version as well. Keep your eyes peeled.👀
This foolproof “recipe” yields perfectly golden pumpkin seeds, every time! Keep reading to learn the easiest way to clean those slippery seeds.
This “recipe” 😉 is based on 1 cup of seeds, we usually get about 3 cups, but it really depends on your pumpkin size and how many pumpkins you have. 1 cup is usually the average amount of seeds in 1 pumpkin.
Roasted Pumpkin Seed Tips & Tricks
These simple tips will help you yield delicious roasted pumpkin seeds with minimal fuss.
How to Remove Pumpkin Seeds
Using a sturdy and sharp knife, carefully remove the stem and surrounding area from the top of the pumpkin. Be careful and pay attention here, we don’t want any missing fingers! Then, use a large serving spoon, ice cream scooper, or your pumpkin scooper, to transfer all the pumpkin seeds to a colander. Discard any large pieces of pumpkin flesh or pumpkin “strings” before you put the seeds in the colander. Try to clean as much of the pumpkin flesh off the seeds as possible.
Note: If you have dry, sensitive skin, you may want to wear disposable gloves to protect your hands. Pumpkin contains some naturally-occurring acids that can cause irritation, I personally haven’t had any, but have seen others have issues.
How to Clean Your Pumpkin Seeds
I’ve tried several techniques, and I found this to be the best way. Run water over the seeds and swish them around, removing any obvious bits of pumpkin flesh along the way. Drain off the excess water.
Next, lay them out in one layer onto a lint-free, clean towel, such as a flour sack towel. With a different lint-free, clean towel, lightly pat them dry. They don’t have to be “bone” dry, just dry to the touch. Once they’re dry, place them into your mixing bowl. Some seeds will stick to the towel, but just pick the seeds off (this is why it’s important to use a lint-free towel), and put them in the bowl.
Prepping Seeds
Toss the seeds with a few basic ingredients: Oil and salt. If you want to add spices, do that later. They tend to burn during baking.
How to Roast Pumpkin Seeds
Spread the seeds onto a large, rimmed baking sheet lined with parchment paper for easy cleanup or a silicone mat (it will also prevent the seeds from sticking to the pan). Pour the seeds onto the pan, and make sure it’s one thin layer.
Bake at 325 degrees Fahrenheit. I found this to yield a toasty result without burning them, and without needing to babysit and stir them every 5 minutes. Bake them for 20 minutes, then stir them about. Bake again for another 20 minutes. You’ll know the seeds are done when they’re fragrant and lightly golden, as you see in the photo below.
Directly after taking them out of the oven, you can add and stir in spices if you’d like. Let cool for 15-20 minutes, and ENJOY!
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)
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Mesh Colander (Stainless Steel) 2 Pack
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Cooled, leftover pumpkin seeds will keep at room temperature for up to 2 weeks.
Pumpkin Seed Flavor Variations
Salt should be added, no matter what, but you can choose other ingredients to create your own fun flavor variations. Here are some ideas:
- Olive or Avocado oil: I use peanut oil, but maybe you have an allergy, if that’s the case, olive or avocado oil provides a nice neutral backdrop for your seeds.
- Freshly ground black pepper: Pepper is an easy way to add an irresistible, savory note and a little spice.
- Ground spices: For even more flavor, stir in some warming spices once the seeds are out of the oven. You could do a pumpkin spice blend, or use golden curry powder (just beware that curry powder will tint your fingers yellow). Have fun and experiment with different flavors! I’ll try some different ones and share the mixes as I create them. If you have one and are willing to share it, comment below!
Air Fryer Option:
I tried this one cup of seeds and it turned out perfect! I wouldn’t do this personally… only because we’re usually carving 4-5 pumpkins and usually end up with about four to five cups of seeds. But if you’re only doing 1 or 2 pumpkins, this is a great option.
You do everything the same, clean, oil, and salt, but you put them in your Air fryer instead. I have an Insignia Digital Air Fryer with a basket that goes into the fryer. To prevent seeds from falling out of the tray, I used a tray liner.
I recommend doing it one cup at a time to ensure a single layer, but if you can fit 2 cups and still have a single layer, then I say go for it.
Set your Air Fryer to 325 degrees Fahrenheit and bake for about 15-20 minutes (depending on your air fryer).
That’s It!
Storage Details
These yummy pumpkin seeds can be stored in a mason jar, or divided into equal amounts in snack bags for two weeks. To ensure optimal shelf life, keep them in a cool, dry area at room temperature
Le Parfait Super Jar, Canning Jars, 250mL/8oz/Half Pint
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Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
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Need other ideas to use pumpkin? Try some of these recipes to get your house smelling even more like fall!
Please let me know how you like this recipe in the comments! Your star ratings with your comments are tremendously helpful, too.
Roasted Pumpkin Seeds
A simple recipe for perfectly baked pumpkin seeds every time. You’ll also find tips on how to clean the seeds and bonus flavor variation ideas! Recipe yields about one medium pumpkin’s worth of seeds (about 1 cup).
- Total Time: 1 hour 30 minutes
- Yield: 1 cup 1x
Ingredients
- 1 cup raw pumpkin seeds
- 1/2 teaspoon peanut oil
- 1/4 teaspoon salt
Instructions
Conventional Oven
- To Clean Your Seeds: Place Seeds in a colander. Run water over the seeds and swish them around, removing any obvious bits of pumpkin flesh along the way. Drain off the excess water. Next lay them out as one layer onto a lint-free flour sack towel, nothing fluffy or that has pills. With a different flour sack towel, lightly pat them dry. They don’t have to be bone dry, just dry to the touch. Once they’re dry, place them into your mixing bowl. Some seeds will stick to the towel, but I just pick the seeds off (this is why it’s important to use a lint-free towel) and put them in the bowl.
- Prep your seeds: Add the oil and salt. Stir until all of the seeds are coated
- To toast your seeds: Preheat the oven to 325 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup or a silicone mat.
- Spread them in an even layer across the prepared baking sheet.
- Bake them for 20 minutes, then stir them about. Bake again for another 20 minutes or until the seeds are fragrant and turning golden. Season them with additional salt, to taste. If desired, season with black pepper, to taste, or stir in the pumpkin spice blend or curry powder, or whatever else you want.
- Let cool for 15-20 minutes. Enjoy.
- Cooled, leftover seeds will keep well in a mason jar or snack bags at room temperature for up to 2 weeks.
Air Fryer
- cleaning is the same as with the conventional oven.
- Prep your seeds: Add the oil and salt. Stir until all of the seeds are coated
- To toast your seeds: Set your Air Fryer to 325 degrees Fahrenheit. Line the tray with a tray liner so your seeds don’t fall to the bottom.
- Spread the seeds in an even layer across the lined Air Fryer tray.
- Bake them for 10 minutes, then stir them about. Bake again for another 10 minutes or until the seeds are fragrant and turning golden. Season them with additional salt, to taste. If desired, season with black pepper, to taste, or stir in the pumpkin spice blend or curry powder, or whatever else you want.
- Let cool for 15-20 minutes. Enjoy.
- Cooled, leftover seeds will keep well in a mason jar or snack bags at room temperature for up to 2 weeks.
Equipment
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
Buy Now →Mesh Colander (Stainless Steel) 2 Pack
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Wildone Stainless Steel Cookie Pan with Baking Mat, Size 16 x 12 x 1 Inch
Buy Now →This post may contain affiliate links. That means I may make a small commission on items purchased through links in this post at no extra cost to you! Affiliate Disclaimer
Notes
Seed Flavor Variations
Salt should be added, no matter what, but you can choose other ingredients to create your own fun flavor variations. Here are some ideas:
- Olive or Avocado oil: I use peanut oil, but maybe you have an allergy, if that’s the case, olive or avocado oil provides a nice neutral backdrop for your seeds.
- Freshly ground black pepper: Pepper is an easy way to add an irresistible, savory note and a little spice.
- Ground spices: For even more flavor, stir in some warming spices once the seeds are out of the oven. You could do a pumpkin spice blend, or use golden curry powder (just beware that curry powder will tint your fingers yellow). Have fun and experiment with this! I’ll try some different ones and share the mixes as I create them.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Snacks
- Cuisine: American
Nutrition
- Calories: 393
- Sugar: 1
- Sodium: 1167
- Fat: 35
- Saturated Fat: 6
- Carbohydrates: 7
- Fiber: 4
- Protein: 19
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